Toll House Pie III

Toll House Pie III

7
Karin Christian 0

"This is always the first pie to go when I bring it to group gatherings! It is a very chocolatey, firm textured pie. Wonderful served warm with a scoop of vanilla ice cream. Pecans may be used instead of walnuts."

Ingredients {{adjustedServings}} servings 784 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 784 kcal
  • 39%
  • Fat:
  • 51.4 g
  • 79%
  • Carbs:
  • 80.2g
  • 26%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 316 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large bowl, beat the eggs until foamy. Mix in flour, sugar, and brown sugar until well blended. Blend in melted butter or margarine. Stir in chocolate chips and nuts. Pour filling into pie shell.
  3. Bake for 1 hour. Remove from oven, and cool for 30 minutes before cutting.
Tips & Tricks
Glazed Apple Cream Pie

See how to make a double-crust cream pie topped with cinnamon-glazed apples.

Kentucky Pecan Pie

See how to make a rich, sweet, and gooey pecan pie.

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Reviews 7

  1. 7 Ratings

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Rorie
10/10/2005

This recipe was a flop! I could not get it to fully cook and way too much butter. It bubbled over and made a mess. :(

ANNAMA
10/23/2003

I tried a lot of this kind and they are usually pretty much the same although you change something here and there. I must say this one stands a little apart, because it turns out really true southern cooking as you expect it to be and to taste.

Sally
11/27/2002

my family loved this pie! I used store bought shells and had enough filling for two pies.